NBN EN ISO 6887-5:2010

Microbiology of food and animal feeding stuffs - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 5: Specific rules for the preparation of milk and milk products (ISO 6887-5:2010)

WITHDRAWN

About this standard

Languages
German, English and French
Type
NBN
Standards committee
CEN/TC 463 (Microbiology of the food chain)
Status
WITHDRAWN
Publication date
01 October 2010
Replaced by
NBN EN ISO 6887-5:2020
ICS Code
07.100.30 (Food microbiology)
Withdrawn Date
25 June 2020
Price
€ 50,00

Summary

ISO 6887-5:2010 specifies rules for the preparation of samples of milk and milk products and their suspension for microbiological examination when the samples require a different preparation from the general methods specified in ISO 6887-1. ISO 6887-1 defines the general rules for the preparation of the initial suspension and decimal dilutions for microbiological examination.
ISO 6887-5:2010 excludes preparation of samples for both enumeration and detection test methods where preparation details are specified in the relevant International Standards.
ISO 6887-5:2010 is applicable to: milk and liquid milk products dried milk products cheese casein and caseinates butter ice-cream custard, desserts and sweet cream fermented milk and sour cream and milk-based infant foods.